– Way to go, Ace Biscuit & Barbecue: owner Brian Ashworth kicks Nazis out of his restaurant in Charlottesville
– Jamie Foxx made a stop at Stamey’s last week while in town for a Global Entrepreneurs convention at the Greensboro Coliseum across the street
– Carrboro’s got a new upscale yuppie-que joint called CrossTies Barbecue, which is housed in a vintage refurbished railroad car
– As we North Carolinians have known for centuries, barbecue needs acid not sugar
Barbecue has been trending toward sweet, sometimes way too sweet. What it could use is a little acid. https://t.co/IlO73QDDes
— TMBBQ (@tmbbq) August 10, 2017
– Tasting Table: American Barbecue Is the Next Big International Food Trend
– Aaron Franklin has no plans to ever open a second location; there just aren’t enough cows
It takes 53 cows per day to keep up with current operations, and these are a special kind of cow. “I even struggle now to get enough [brisket],” he adds. The market is so small that when fast-food chain Arby’s hopped on the brisket trend, it drove up the cost of brisket for Franklin by $2. “We don’t use commodity brisket at all,” he explains. “But once the commodity supply runs out, then people start trying to upgrade, and that’s where we got into trouble.”
– Eater Nashville has a preview of Pat Martin’s new fast food burger and barbecue restaurant, Hugh Baby’s BBQ and Burger Shop opening in late August
– Marie takes over for Grant on their visit to some old favorite joints in Athens, GA
New blog post: We got homesick for Athens GA and ate very well on a day trip there. Read all about it! https://t.co/Y9vmOoCJUe pic.twitter.com/SebkJnATAU
— Grant Goggans (@MarieLetsEat) August 15, 2017
– The “metro Greenville, NC” area (LOL) get’s a shoutout in SI’s Andy Staples and his “America’s Best College Town Meals” column; there are also a few other barbecue spots highlighted for other college towns
If you want to really do it right, spoon some of that pork between two pieces of cornbread. The bread lives somewhere between loaf and cake, and a bite that mixes that bread, that pork and those delectable cracklins is about as close to heaven as we can get here on Earth.